Our vegetarian sweet potato chili recipe is delicious on a cool day, or any day! Sweet potato, black beans and diced tomato team up to provide lots of flavor, but two secret ingredients (coffee and honey) take things to a whole new level! There's a reason this contest-winning recipe gets rave reviews!
Ingredients
1 tablespoon olive oil
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1/4 cup brewed coffee
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Shredded Monterey Jack cheese, shredded Mexican cheese blend, pickled red onions and thinly sliced green onions
Instructions
1In a nonstick Dutch oven, heat oil over medium heat. Add sweet potatoes and chopped onion. Cook and stir until crisp-tender, 8-10 minutes. Add chili powder, garlic, cumin and cayenne; cook and stir 1 minute longer. Stir in beans, tomatoes, coffee, honey, salt and pepper.
2Bring to a boil. Reduce heat; cover and simmer until sweet potatoes are tender, 30-35 minutes. Serve with toppings as desired.
